Croissants
Buttery, flaky laminated pastry. Three days of patience for the most rewarding bake in your kitchen.
Recipe Details
Ingredients
- Bread flour500 g
- Cold water200 g
- Whole milk100 g
- Sugar55 g
- Instant yeast11 g
- Salt12 g
- Cold European butter (block)280 g
Instructions
- 1
Day 1: Mix dough until smooth. Refrigerate overnight.
- 2
Day 2: Pound butter into a flat block. Encase butter in dough; perform 3 letter folds with 30-min fridge rests between each.
- 3
Day 2 evening: Roll out and cut triangles. Roll into croissants. Refrigerate overnight on baking sheet.
- 4
Day 3: Proof at 75°F for 2–3 hours until jiggly and visibly layered.
- 5
Egg wash. Bake at 425°F for 18–22 minutes until deeply caramelized.
Equipment
- Rolling pin
- Bench scraper
- Baking sheets
- Plastic wrap
Ideal Outcome
Buttery, flaky laminated pastry. Three days of patience for the most rewarding bake in your kitchen.
Real User Outcomes
- SuccessJK
@jamie-kim
Sourdough Starter Croissants
Used my sourdough discard to try croissants! A little funny shaped and dense but delicious! Will definitely try to make these again!
CroissantsDiscardLamination♡ 67◌ 8↗ Share - Learning ExperiencePM
@priya-mehta
Croissant attempt #1
Butter leaked out everywhere. The kitchen smelled amazing but the croissants were greasy and limp. Next time I'll keep the dough colder.
CroissantsLaminationButter♡ 22◌ 14↗ Share